About Me

It's all about the recipe. Really, it is! I have amassed quite a collection of recipes from my favorite cookbooks and food magazines, and now, because of all the foodie blogs out there, I am adding more every day! I test every recipe I post. Some I've been cooking for years, decades even, others I have cooked just once or twice. I don't post mediocre recipes. I don't post good recipes. I post GREAT recipes, recipes that I LOVE. When I find a recipe like that, I can't wait to share it! And the only thing better than sharing a recipe is hearing that someone else tried it and is as excited about it as I am :) Please, try something! Then let me know if you love it as much as I do! Or even why you don't... Either way, I'd love to hear from you!

Another winner from the The Meatball Cookbook Bible! My elder daughter, who has her own apartment, has stopped by twice, in two days, for a bowl of leftovers. I knew she liked lamb, but I think this is the first time she has taken a shine to curry. As with the other recipes from this book, the dish is not complex, but it’s fun, a bit different and still has all the elements of family friendly comfort food. Umm, well, that is if your family tastes lean to the slightly exotic, spicy side.

I used the full 3 tablespoons of curry powder when I made this, but next time I’ll probably reduce that a bit. The curry was just on the uncomfortable side of spicy for me, but I am a wimp, a real wimp, when it comes to hot and spicy food. I left out the dried apricots and the currants, too. It didn’t appeal to me in the curry, but for some reason I think adding them to the couscous would be OK. Does that make any sense at all? No, I didn’t think so.

Add half of green onion mixture to bread crumb mixture and stir to combine. Add in ground lamb. Blend meatball mixture together by tossing gently. Do not compress mixture, toss. Form meat mixture into approx. 2 inch meatballs. Roll balls lightly between palms. Place formed meatballs on a foil covered, rimmed baking sheet. (If desired, meat mixture or meatballs can be refrigerated for a few hours or overnight–be sure to remove remaining onion mixture from the pan and refrigerate that, too.)

Return frying pan with remaining green onions back to burner. Stir in curry powder and cook over low heat for one minute. Stir in coconut milk, chicken broth and dried fruit if you are using it. Bring sauce to a boil, reduce heat and simmer, uncovered, for 10 minutes.

Remove lid from pan. Add cornstarch and water mixture to bubbling sauce, stirring constantly. Cook for 1 or 2 minutes or until sauce is thickened. Taste sauce and season with salt and pepper, if needed.